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Caldo De Res (Beef Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.8582
Energy (kCal)942.5309
Carbohydrates (g)64.8857
Total fats (g)28.5986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper. | 2. Add water to cover and stir well. | 3. Cover and simmer on low for 2 hours. | 4. Uncover, stir, and simmer for an additional hour uncovered. | 5. Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy. | 6. Corn may also be added to this recipe, as well as a dollop of sour cream as garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef shank 1 cubed 580.6080000000001 0.0 98.65799999999999 17.4636
    tomato 1 quartered 40.2099 8.6898 1.9658 0.4468
    potato 2 cubed - - - -
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    carrot 3 chopped 157.44 36.7872 3.5712 0.9216
    cabbage 1/2 chopped 11.125 2.5810000000000004 0.5696 0.0445
    garlic 4 cloves minced 17.88 3.9672 0.7632 0.06
    cilantro 6 teaspoons chopped divided 0.46 0.0734 0.0426 0.0104
    cayenne 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    salt 1 tablespoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    water - - - -
    lime juice 4 tablespoons 15.125 5.0941 0.2541 0.0424
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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